Kimchi, Pork + Scallion Pancake with Watercress-Radish Relish

April 12, 2013
0 Ratings
  • Serves 4
What You'll Need
  • 2 cups store-bought kimchi, chopped
  • 1 cup chopped scallions (from 1 bunch)
  • 1 1/2 cups cups chopped watercress, divided (from 1 large bunch)
  • 8 ounces ground pork
  • 1 garlic clove, finely grated
  • 1/2 teaspoon ground cayenne pepper
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/4 cup soy sauce
  • 2 tablespoons rice-wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 cup sliced radishes (from about 8 halved radishes)
  1. In a large bowl, combine kimchi, scallions, 1 cup chopped watercress, pork, garlic, cayenne, flour, egg, and 6 tablespoons water. Stir to combine.
  2. Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pancake mixture, pat it into a large pancake, and cook until browned on the underside, about 4 minutes. Slide the pancake onto a plate, then carefully flip it back into the skillet to brown the other side, about 4 minutes. Repeat with remaining pancake mixture and oil. Transfer both pancakes to a cutting board to cut each cake into 4 wedges.
  3. While pancake cooks, whisk together soy sauce, vinegar and sesame oil. In a small bowl, toss remaining 1/2 cup watercress and radish together with salt and pepper. Serve wedges of pancake topped with watercress relish; spoon sauce over top or serve alongside.

See what other Food52ers are saying.

  • Yessica
  • laurenlocally
  • Patterson Frank
    Patterson Frank
  • Denise Jacobs
    Denise Jacobs
  • Caroline Wright
    Caroline Wright
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

9 Reviews

Tim June 30, 2013
Made this tonight. Very tasty. If purchasing store-bought kimchi, be sure to add a little extra heat in the form of diced hot peppers or the fermenting juice from the jar. It was not bland, but the funk from the kimchi didn't carry over as well as I had hoped. Also had a LOT of the dressing left over, so I would halve the dressing and add no extra salt to the watercress/radish salad combo due to the salt content in the soy.
Yessica June 3, 2013
Woowee...I found a new get together recipe! I will definitely try this one on my crew. Love the spicy and pork all in one. Win win for me =)
laurenlocally May 6, 2013
We had this for dinner tonight and devoured it. The only substitution I made was arugula for watercress as the store was out. Can't wait to eat more for lunch tomorrow. A perfectly flavorful dish without being too spicy.
Bayside April 24, 2013
I just made this for dinner, it was absolutely wonderfully. The only change I made was I used spinach instead of watercress, as I could not find that in my town. My husband loved it, this will definitely become a regular at our dinner table.
Patterson F. April 24, 2013
I don't think the pork is pre-cooked. It's cooked when it's flattened like a pancake, according to recipe.
porchapples April 22, 2013
Also wondering of the pork is to be pre cooked.
Denise J. April 22, 2013
I'm confused. When do you cook the pork?
Caroline W. May 6, 2013
It's cooked in the recipe, as Patterson Frank thought. It cooks easily along with the other ingredients in it's flattened pancake form!
laurenlocally April 16, 2013